Directions:
Blanch and shock broccoli florets, drain and set aside. (blanching means- boil a pot of water, add florets boil for about 2 minutes remove and immediately place them in a bowl of ice water)

Combine 2 Tbsp butter and flour to form a white roux then add milk by using a whisk to form a sauce, set aside.
Sauté broccoli stem until tender in 2 Tbsp. butter. In a separate sauce pan simmer celery, onion, garlic, edible organic green tea leaves and broccoli stem, then add the mixture while hot to sauce above, let simmer to thicken slightly then pour into a blender and puree slowly adding warm heavy cream, add half the broccoli florets. Pour through sieve or china cap and garnish with remaining florets.

Optional sprinkle with cheese of choice.

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“Republished with permission from EatGreenTea.com, the original edible green tea.”